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3/4 cup uncooked Quinoa
1.5 cups of vegetable broth
1 large eggplant sliced and peeled (sprinkle with olive oil)
1 large green pepper
1 large red pepper
1 medium zucchini
1 onion
3/4 cloves garlic
soy cheese (parmesan)
1 small can of fancy tomato sauce
1. Preheat oven to 475.
2. Prepare quinoa - bring broth and one garlic clove to a boil. Reduce heat and simmer for about 15 minutes - take off of heat and let sit.
2. Meanwhile - slice and salt the eggplant. Rinse it and sprinkle with olive oil and balsamic vinegar. Put aside,
3. Slice remaining veggies and garlic. Layer the veggies type by type with quinoa and soy parmesan alternating.
4. Pour can of tomato sauce on top. Sprinkle with soy parmesan and bake for about 40 minutes.
5. Serve with fresh vegan bread of your choice.
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